Monday, September 9, 2013
Bacon, Butter, Cheese & Garlic Mushrooms
So I wanted to make a dish that contains all of the "New Four Food Groups." I came up with this: Mushrooms stuffed with shredded butter (yep, that's what I said), roasted garlic, and Monterrey Jack cheese and wrapped up with bacon. They are so good, they bring a tear to my eye.
BACON, BUTTER, CHEESE & GARLIC MUSHROOMS
One 1 lb package mushrooms, stems removed
2 whole bulbs of garlic
8 ounces shredded Monterrey Jack cheese
1 lb bacon, cut into thirds
1/4 stick of butter, frozen
Salt & pepper
Cut the tops of the garlic off to expose the cloves. Place the cloves in a piece of foil. Drizzle olive oil over the tops and season with salt and pepper. Wrap them up and bake at 400 degrees for 20 to 25 minutes or until the cloves are very soft and buttery. When they have cooled, squeeze the cloves out of the skins (a little messy). Chop the garlic.
Lay the mushrooms in a single layer in a large casserole pan. Using a box grater, shred the butter. Place little shreds of butter into each mushroom cap. Add little bits of the garlic into each mushroom. Press the cheese into each cap. Wrap each mushroom with a piece of bacon and secure with a toothpick. Bake at 350 degrees for about 20-25 minutes or until the bacon is done.